With this quick and easy one-pot recipe, you can make your very own summer-in-a-jar homemade lemon curd anytime. You won’t go back to store-bought lemon curd again.
(Can’t get enough of lemons? Check out The Best Lemon Cheesecake. Ever. It’s a reader favourite on the blog!)
I recently baked a cake that only needed egg whites so I ended up with 5 extra (golden and beautiful) egg yolks. Me version 1 would have made such a big fuss about this whole scenario. I never know what to do with these dang yolks.
But now, I look forward to actually having extras so I can make my very own summer-in-a-jar homemade lemon curd (and man do I need summer now; it feels like -32C as I type this).
Related: What to do with Leftover Egg Yolks
How do you make homemade lemon curd?
I used to ignore these kinds of recipes because I only get along with ovens; stoves, not so much.
And traditionally, lemon curd recipes involved double boilers and tempering eggs which I didn’t care for (that is to say: have no talent for).
Either it takes me too long or I make a mess of things or I just simply cannot for the life of me do it right (I mean, it’s difficult to ensure the boiling water doesn’t touch the bowl, right?).
Related: What to do with Leftover Egg Whites
How to make homemade lemon curd – the easy way
So I thought instead of giving myself unnecessary stress, why not take the simplest route?
Put them all in one pot and just be extra conscientious about stirring to avoid ending up with scrambled eggs. And that’s how I’ve been making my lemon curd ever since.
I promise you – try this recipe once and like me, you won’t go back to store-bought lemon curd again. This homemade version is thicker, brighter, silkier, and just all around better.
I had a jar of store-bought lemon curd sitting around in the fridge when I made this and I can really taste the difference. Put side-by-side, by colour alone (I can show you but I’m wary of lawsuits), homemade lemon curd wins.
Related: How to Make Homemade Whipped Cream
What is lemon curd used for?
What is lemon curd used for, you ask?
It’s great with scones, as filling for cakes and it’s so delicious I eat it on its own (with a spoon, out of the jar, like peanut butter, don’t judge me).
You can also make a batch of delicious lemon curd sweet rolls.
When life gives you lemons…
So when life gives you lemons (and extra egg yolks), make your very own lemon curd!
And if you can, use Meyer lemons – they are sweeter. I always keep a stash of those around.
I buy them at Costco, put them in a Ziploc bag, straight into the fridge and they last me several weeks.
I’ve also learned how to freeze both the juice and the zest and they last a very long time.
Enjoy!
Happy Lemon Curd-ing!
Did you make homemade lemon curd? Tell me how it went in the comments section below. I’d love to hear all about it.
And if you love lemon curd, try orange curd and mango curd. So good!
Homemade Lemon Curd – Done in 10 Minutes
Ingredients
- 5 pcs egg yolks from large eggs beaten
- 1 cup granulated sugar
- ⅓ cup lemon juice see note 1
- ½ cup salted butter cut into parts
- lemon zest see note 2
Instructions
- In a medium saucepan, combine 5 egg yolks, 1 cup sugar, ⅓ cup lemon juice, lemon zest and ½ cup butter.
- Cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.
- Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
Video
Notes
- I usually use 2-4 Meyer lemons, depends on the size.
- Use all the zest from the lemons you juiced.
Nutrition
Nutritional information are estimates only.
Hailee
This recipe was really easy and yummy. I only give it four stars, because the lemon in it was not very strong. Just add a little extra and it’s perfect.
Jolina
A little extract will only make it better 🙂 Enjoy!
Mary Bethe Richards
I made this lemon curd and it was so easy! It was my first time and I had mild expectations. But I was pleasantly surprised and rather proud of myself. I just love lemony deserts and made a lemon cheese cake with the curd.
I’m going to use it on a lemon cake next. Thanks for opening my eyes to this wonderful recipe.
Jolina
Glad you like it! Here’s a delicious lemon cake recipe you can use it on 🙂 Enjoy!
Patty
Would like to know how you freeze the lemon zest. I tried and it turned brown.
Jolina
Hi Patty, I place them in a Ziploc bag and freeze. They don’t stay bright yellow, but don’t turn brown either.
Mai Yan
Such a simple recipe and it takes care of my lemon fix. I used it in mini pie crusts, but will play around with using phyllo pastry, cupcakes, cakes,… Thank you!
Jolina
Glad you liked it Mai Yan! I use this lemon curd recipe a lot in my lemon dessert recipes 🙂 Check it out!
Kathleen Glaze
Happy to use the yolks for my Angel Food Cake. I live in Mexico and no one had heard of it. Now along with my Biscotti I bake alot of AF Cake and this lemon curd is preferred over fruit for topping. Thanks
Arlene
Easy straight l forward. You might to check you measurements in metric. 1 cup equals to 200g. Your recipe states 100g.
Jolina
Hi Arlene, thanks for letting me know! I’ve corrected the typo.
Jane
Thankyou so so much for your easy recipe for this wonderful lemon curd. I remember my mum making this when I was a child, however here in NZ it was called Lemon Honey. It was so so yummy especially on hot buttered toast. So I’m going to try your recipe and go by taste as I can’t find her Lemon Hobey recipe and she is now residing in her mansion in the sky, so can’t ask her. Will let you know how it goes. However many thanks for this and all your lively recipes.
Jolina
Hi Jane, glad you enjoyed it! It’s a lovely way to use lemons.